Cohasset Eggnog

Large Format
Written By Gregory Shutters

  • 2 Large Eggs

  • 3 tbsp Granulated Sugar

  • ¾ cup Cohasset Punch

  • ¾ cup Whole Milk

  • ½ cup Heavy Whipping Cream

  • Freshly Grated Nutmeg

Mix eggs and sugar with a whisk or blender until fully mixed and sugar is dissolved. Add Cohasset Punch, milk, and whipping cream and whisk or blend until frothy. Refrigerate until ready to serve, then when serving grate some nutmeg over the top of each glass. Makes 5 servings.

*Note: Consuming raw eggs may increase your risk of foodborne illness.

Gregory Shutters
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Pilsner Punch